Monthly Archives: February 2011

Are you shopping for airfare on the weekends? Most of us tend to search for airfare on Saturday and Sunday. So, when we read “Shop for Travel on Weekends? Think Again” on The Wall Street Journal’s ‘The Middle Seat Terminal’ blog we took note on why weekend airfare shopping is not recommended.

What we learned was that on average the weekends tend to have the highest prices of the week. What day or days of the week should you shop for airfare? Typically prices often drop on Tuesday or Wednesday and sometimes even on Monday. Click here to get the full scoop.

This annual Maui Arts and Cultural (MACC) Festival showcases the best craft beers made in Hawaii and beyond. Enjoy a leisurely day of tasting micro-brews from over two dozen breweries, appetizers and desserts from island restaurants. All that plus entertainment from local bands makes this festival one of Maui’s favorites.

Join us Saturday, May 14, 2011 at 3:00pm at the Maui Arts & Cultural Center Amphitheater & Pavilion. Tickets go on sale at the end of March. For more information visit MauiArts.org or contact our activities specialist at 808-661-3475.

Recently, Gord Montgomery, a sports editor for two weekly newspapers in the Edmonton area and writer for Inside Golf Magazine stayed with us. He wrote about his experience and has shared it on InsideGolfMagazine.com. Click here to read his review.

In 2009, Maui Pineapple Company sold its pineapple production assets to Hali’imaile, a locally owned and operated Maui company. Under the careful direction of the Hali’imaile team, Maui Gold will continue to be produced and sold to pineapple lovers in Hawaii and throughout the Mainland U.S.

Maui is considered one of the world’s finest pineapple growing regions. You may want to enjoy an extra sweet pineapple of your own when visiting so we thought we would share some tips and facts on selecting, cutting and storing your pineapple that we found on Maui Gold’s website. Click here to read these tips and facts.

Chef James McDonald of I‘O and Pacific‘O was the 2010 Maui Onion Festival Recipe Contest Winner. Enjoy his winning recipe for Upcountry Ravioli.

Filling Ingredients:

3-4 lb Ulupalakua lamb shoulder

½ Cup Flour

8 oz Red wine

½ C Carrots, chopped

½ Cup Leeks, chopped

3 Cloves garlic

3 Thyme sprigs

1 tsp Coriander seed

4 Juniper berries, crushed

Ground pepper, to season

2 Cup Maui Onion, diced

1 Cup Rutabaga, diced

3 oz Canola oil

2 Cup Chicken stock

½ Cup Celery, chopped

3 Tbsp Shallot, chopped

2 Bay leaves

Rosemary sprig

1 tsp Black peppercorn

Kosher salt, to season

4 Tbsp Butter

½ Cup Flat parsley, chopped

Method:
Preheat oven to 325 degrees. Place a heavy pot over medium high heat; add oil, season lamb with salt and pepper, coat in flour and brown on all sides. Drain oil and add all ingredients except parsley, Maui Onion and rutabaga. Place lid or foil over pot and put into oven for about two and a half hours or until fork tender. Remove from oven; remove meat from pot, strain liquid and reserve. Shred meat with fork and cool. Sauté Maui Onion and rutabaga in butter until soft, season with salt and pepper. Cool and add to lamb along with parsley.

Pasta Dough Ingredients:

2 Cup Flour 6 Large organic eggs

2 Cup Semolina flour 2 Tbsp Arbequina olive oil

½ tsp Sea salt

Method:
Sift dry ingredients together and form a mountain. Make a deep well in the center, crack eggs into the well and add oil. Whisk eggs gently with a fork incorporating flour from the sides of the well. When mixture becomes too thick with the fork, begin kneading with your hands. Knead for about 10 minutes until dough is smooth and supple. Dust dough and work surface as needed to keep dough from becoming too sticky. Wrap dough in plastic and allow to rest at room temperature for 30 minutes. Roll dough out with a rolling pin or pasta machine to desired thickness.

Cilantro Pesto Ingredients:

2 Cup Cilantro 2 Cloves garlic

¼ Cup Pine nuts ¼ C Parmesan cheese, grated

2 Cup Arbequina olive oil

Method:
Place all ingredients into a blender or food processor and puree into a paste.

Additional Ingredients:

1 Egg, beaten with 2 oz. water

1 Biscuit Surfing Goat Dairy Cheese

Fresh Thyme sprigs for garnish

To Plate:
Brush dough with egg wash and make ravioli by placing mounds of filling on dough. Cover with more dough and cut out ravioli. Simmer ravioli in lamb braising liquid until dough is cooked, about 8 to 10 minutes. Place on a plate, garnish with goat cheese crumbles and cilantro pesto.